Bitter liquor. RU patent 2244739.

FIELD: liqueur and vodka industry.

SUBSTANCE: invention relates to producing bitter liquors. Bitter liquor comprises infusion of the 1-st and the 2-d blends of vegetable raw representing mixture of sown coriander (fruits), fresh sweet pepper, fragrant pepper (unripe fruits) taken in the mass ratio = (2-3):(0.5-1.5):(1-2), respectively, and garlic infusion of the 1-st and the 2-d blends with the strength 42-43%, red pepper fruits infusion of the 1-st and the 2-d blends, garlic cloves kept at least once in an aqueous-alcoholic liquid with the strength 45%, not less, for 20-30 h, color, 65.8%-th sugar syrup, rectified ethyl alcohol and purified drinking water taken in the following ratio of components per 1000 dal of ready product: infusion of the 1-st and the 2-d blends of vegetable raw representing mixture of sown coriander (fruits), fresh sweet pepper, fragrant pepper (unripe fruits) taken in the mass ratio = (2-3):(0.5-1.5):(1-2), respectively, 70-90 l; infusion of red pepper fruits of the 1-st and the 2-d blends, 40-65 l; garlic infusion of the 1-st and the 2-d blends with the strength 42-43%, not less, 20-30 l; 65.8%-th sugar syrup, 40-50 l; color, 7-12 kg; garlic cloves kept at least once in an aqueous-alcoholic liquid with the strength 45%, not less, for 20-30 h, 20 000-60 000 things; rectified ethyl alcohol and purified drinking water, the balance, to provide the blend strength 40%. The liquor can comprise additionally red pepper pods kept at least once in an aqueous-alcoholic liquid with the strength 45%, not less, for 20-30 h and taken in the amount 20 000-60 000 things per 1 000 dal of ready product. The proposed invention provides preparing the bitter liquor eliciting with the high content of garlic biologically active substances and pleasant, slight hot taste and aroma of anise, cinnamon, black pepper, nutmeg and clove being without neither of used components that would allow to neutralize unpleasant garlic odor.

EFFECT: valuable properties of liquor.

2 cl, 4 tbl, 3 ex

The invention relates to alcoholic beverage industry and can be used for the production of bitter liqueurs. Famous bitter nastoyka “ELIXIR of YOUTH”, containing the infusion of garlic I drain, infusion of fruits of black pepper and fennel fruit I and II drains, sugar syrup 65,8%, ethyl alcohol and water drinking (RF patent 2118344, CL 12 G 3/06, 1998). The disadvantages of the tincture should be attributed rather sharp odor of garlic. Known bitter tincture containing aqueous-alcoholic brew I and II discharges of plant raw materials containing allspice and cubeba, 65,8%sugar syrup, flavouring “Red Spanish pepper, aqueous-alcoholic liquid of ethyl alcohol and water are fixed (patent No. 2145349, CL 12 G 3/06, 2000). This drink contains a small number of biologically active substances of natural plant materials, and does not have a pronounced aroma and taste of pepper, although it and put pepper flavor. Closest in purpose and essential features to offer the tincture is bitter tincture, infusion containing I and II discharges of plant material, including the fruits of coriander seeds, unripe fruits of sweet pepper and other aromatic plants, Kohler, sugar syrup 68,5%and ethyl alcohol and water drinking corrected (RF patent 2 151 176, CL 12 G 3/06, 2000). The disadvantages of the tincture should include its complexity, which complicates the manufacturing process of its production. In addition, the use of raw materials with a similar spectrum of activity reduces the content of biologically active substances. Technical result achieved in the claimed invention, is to create a tincture of bitter, with a high content of biologically active substances of garlic and a pleasant, slightly burning taste and aroma of anise, cinnamon, black pepper, nutmeg and cloves, is not inherent in any of the used components, which would neutralize unpleasant garlic odor. The claimed technical result is achieved by the fact that the bitter tincture, infusion containing I and II drains plant materials, Kohler, sugar syrup 65,8%, ethyl alcohol and water drinking corrected, optionally as a vegetable raw material contains a blend of coriander seed (fruit), sweet pepper fresh, allspice (immature fruits), taken in the mass ratio (2-3):(0.5 to 1.5):(1-2), infusion of garlic I and II drains fortress 42-42%, infusion of fruits of Cayenne red pepper I and II discharges, and cloves garlic at least once aged in an aqueous-alcoholic liquid strength of not less than 45% for 20-30 hours, at the following ratio of components per 1000 gave the finished product: - infusion I and II weathering plant material composed of a mixture of coriander seed (fruit), sweet pepper fresh, allspice (immature fruits), taken in the mass ratio (2-3):(0.5 to 1.5):(1-2) 70-90 l - infusion of the fruit of Cayenne red pepper I and II drains 40-65 l - infusion of garlic I and II drains strength of not less than 42-43% 20-30 l sugar syrup 65,8%40-50 l - Kohler 7-12 kg - cloves of garlic at least once aged in an aqueous-alcoholic liquid strength of not less than 45% for 20-30 hours 20-60 thousand pieces - ethyl alcohol and drinking water fixed the rest of the fortress blend of 40%. Qualitative and quantitative ratio of the components has a strong relationship, which allows to obtain the above effect. In some cases, to make the bitter tincture special sharpness it can optionally contain pods of red pepper, at least once aged in an aqueous-alcoholic liquid strength of not less than 45% for 20-30 hours, in the amount of 20-60 thousand pieces per 1000 gave the finished product. A combination of aromatic raw materials used for the tincture of bitter RUSSIAN GUARANTEE of QUALITY FOR YOUR HEALTH” in the proposed quantitative ranges, it becomes an unexpected slightly burning taste and a distinctive spicy fragrance that combines the scent of anise, cinnamon, black pepper, nutmeg and cloves, is not inherent in any of the used components. The biologically active components of garlic inhibit acute and pungent taste of pepper, while maintaining noble, slightly hot pepper flavor with a subtle spicy tones in the aftertaste. Use for the preparation of plant materials the mixture of coriander seed (fruit), sweet pepper fresh, allspice (immature fruit) in a specified ratio allows you to remove the unpleasant smell of garlic. Infusion of red pepper 1 and 2 drains emphasizes the burning taste of the drink. The synergistic action of the components of the proposed tinctures in the specified proportions is to stabilize the richness of the aroma and taste of the finished product. When using components in a ratio different from that proposed by the present invention, taste infusions worse, buying or unpleasant garlic odor, either too hot pepper taste. The presence contained in garlic volatile, bactericidal substances, polysaccharides, iodine and vitamins C, 1 , biologically active properties which are strengthened by the presence of essential oil, linalool and pectin contained in coriander seed, and the alkaloid capsaicin contained in the red pepper, increase the biological value of the tincture. The use of whole cloves in the bitter tincture can longer keep the drink its biologically active properties due to the rollover effects of their extraction. Prior, at least, disposable keeping the cloves of garlic in water-alcohol liquid strength of not less than 45% for 20-30 hours keeps their “trademark” look, removes excessive sharpness in taste, giving them special mild taste that also allows you to eat them. Introduction in the proposed tincture in some cases, its performance is pre-processed pods of red pepper, augments pepper aroma of the beverage. To prepare the tincture of bitter RUSSIAN GUARANTEE of QUALITY FOR YOUR HEALTH” is used: - ethyl alcohol according to GOST R-2000; - drinking water according to GOST 51232-98 and SanPiN 2.1.41074-01 with hardness up to 12 mol/m 3 for natural Neumagen water and to 0.36 mol/m 3 for fixed water; - coriander seed (fruit), GOST 29055-91; - fresh sweet pepper according to GOST 13908-68; - allspice (immature fruits) according to GOST 14260-80; - fresh garlic GOST 7977-87; - sugar according to GOST 21-94; - Kohler. Bitter tincture is prepared blended way of ethyl alcohol and water with the addition of the extract of plant material, extract of red pepper, extract of garlic, sugar, colour and making the process of filling containers prepared cloves of garlic, and, in some cases, the pods of red pepper. Examples preparation of tincture of bitter RUSSIAN GARANTI QUALITY FOR YOUR HEALTH” with various range of the components shown in table 1. In tables 2, 3 and 4 show the infusion of plant material, extract of red pepper and infusion of garlic under optimal consumption ingredients. Pre-processing cloves of garlic to make them at the stage of filling carried out as follows. Pick cloves garlic length of 1.5-2 cm and a width of 0.5-1 see They are cleaned, peeled, washed for 5 minutes softened water temperature 15-20°C, after which it is filled with a water-alcohol liquid strength of not less than 45%. 20-30 hours cloves separated from the liquid and bring on the stage of filling containers prepared in the claimed amount. Pre-processing the pods of red pepper to make them at the stage of filling carried out as follows. Pick the pods of red pepper length of no more than 3.5-4.0 cm and a diameter of 1.5-1.7, see the Pods should be benign, with no signs of damage and deformation. Each pod is cut back to remove grains and films. Peeled peppers washed in 3-5 minutes the temperature of 15-20°With, then pour water-alcohol liquid strength of not less than 45%. After 20-30 hours produce plum colored liquid and re Gulf pepper. This operation is repeated until the complete cessation of painting water-alcohol liquid. Prepared peppers contribute at the stage of filling of tincture of bitter in containers prepared in the claimed amount. In blended Chan consistently make a herbal infusion, tincture of red pepper, extract of garlic, some water (1/3), then rectified spirit, of the water (1/3), sugar syrup with a concentration of 65,8%, 80% Kohler and water to bring the mixture up to a specified amount. The remaining 20% of Kohler make after checking the color of the blend. Blending produce blended in vats (enameled or stainless steel), equipped with a mechanical stirrer. Mixing of the blend produced periodically after making each component within 3-5 minutes, and after blending within 15-20 minutes. After compiling blend select the average sample for analysis. When the mismatch of the prepared blend formulation according to any one of its adjusted making the required components. After re-mixing the blend again analysed. The finished blend tincture of bitter before being filtered kept in a blending tank for 3-4 hours. Filtering blend tincture of bitter produce a filter press is used as filter material filter pads allowed the Institutions of the state sanitary epidemiological service marks. The average rate of filtration of bitter tincture is 45-65 gave/h m Filling, packaging, labelling, transportation and storage of the infusion is carried out in accordance with GOST 4827-70 and GOST R 51074-97. Subject ranges quantitative ratio of the components get bitter tincture strength of 40%, the chromaticity on the FEC at λ=440 nm and S=5 mm, D=0,35-0,40 brown color with a characteristic slightly burning taste and a distinctive spicy fragrance that combines the scent of anise, cinnamon, black pepper, nutmeg and cloves, with a high biological value. Table 1 Components (per 1000 gave the finished product) Unit Number Examples 1 2 3 herbal Infusion infusion I and II drains 70-90 l l 70 80 90 Infusion of red pepper infusion I and II drains l 40 56 65 Infusion of garlic infusion I and II drains fortress 42-43% l 20 24 30 Sugar syrup 65,8%l 40 46 50 Kohler kg 7 10 12 Cloves garlic at least once aged in an aqueous-alcoholic liquid strength of not less than 45% within 20-30 thousand pieces 20 30 60 Pods of red pepper at least once aged in an aqueous-alcoholic liquid strength of not less than 45% for 20-30 hours thousand pieces 60 30 20 ethyl Alcohol and drinking water fixed the rest of the fortress blend of 40% 1. The bitter tincture, infusion containing I and II drains plant materials, Kohler, sugar syrup 65,8%, ethyl alcohol and water drinking is fixed, characterized in that the tincture as a vegetable raw material contains a blend of coriander seed (fruit), sweet pepper fresh, allspice (immature fruits), taken in the mass ratio (2÷3):(0.5 to÷1,5):(1÷2), tincture further comprises infusion of garlic I and II drains fortress 42÷43%, infusion of fruits of Cayenne red pepper I and II discharges, as well as cloves garlic at least once aged in an aqueous-alcoholic liquid strength of not less than 45% for 20-30 hours, at the following ratio of components per 1000 gave the finished product: 2. Tincture of bitter according to claim 1, characterized in that it additionally contains pods of red pepper at least once aged in an aqueous-alcoholic liquid strength of not less than 45% for 20-30 h in 20÷60 thousand units per 1000 gave the finished product.